Instructions: Deliciously Healthy Jewish Cooking, Harriet Roth.

Serves: 12 (Meat) This
can be made the day before, and it also freezes beautifully for future use.

1. Bring the chicken broth to a boil in a saucepan; add the farfel and simmer over medium heat until almost dry.

2. Heat the olive oil in a nonstick saute pan over medium heat. Add the onion and saute for 5 minutes, or until wilted. Add the mushrooms and saute 2 to 3 minutes.

3. Add the farfel to the mushroom-onion mixture. Blend. Add the parsley and pepper. Taste and add salt if needed. Heat the oven to 350 degrees.

4. Coat a 2-1/2 quart ring mold with olive oil cooking spray. Add the farfel mixture and cover the mold with foil.

5. Place the mold in a large baking pan. Fill the pan with 1 inch of hot water, transfer to the oven, and bake for 1 hour.

6. Remove the farfel from the water bath and let stand for 15 minutes.

Remove foil, loosen the edges of the farfel with a spatula, and unmold.

To Serve: Unmold the ring on a round platter and fill the center with any desired vegetables, such as peas and carrots in the center, surrounded with broccoli and cauliflower florets.

Note: One package of low-sodium soup mix with or without noodles, combined with 4-1/2 cups boiling water may be substituted for the chicken broth.

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